This delicious Italian-inspired dish is sure to bring out the best in your kitchen! It combines two classic dishes, braised eggplant and roasted chicken thighs, with a unique twist. Penne broken into smaller pieces adds texture and a delicious nutty flavor to the mix, while a few simple ingredients create a savory sauce that can be adjusted to taste. Serve this dish with some freshly grated Parmesan cheese for an extra bit of flavor.
Ingredients:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 medium eggplants, diced
- 4 boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 (14-ounce) can diced tomatoes, drained
- 2 cups low-sodium chicken broth
- 1 pound penne pasta, broken into smaller pieces
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Add garlic and onion; cook until soft and fragrant, about 3 minutes.< li >Add eggplant; cook until tender and lightly browned, about 5 minutes. < li >Add chicken thighs; season with oregano, basil, red pepper flakes (if using), salt and pepper. Cook until chicken is cooked through and golden brown on both sides, about 8 minutes per side.< li >Add tomatoes and chicken broth; stir to combine. Bring to a simmer then reduce heat to low.< li >Add penne; stir gently to combine. Simmer until pasta is cooked through and sauce has thickened slightly, about 10 minutes.< li >Serve hot with Parmesan cheese (optional). Enjoy!
